Eggs Barbacoa
I saw an easy eggs barbacoa recipe in Cooking Light from a restaurant called Cafe Pasqual’s, and I couldn’t wait to make it! I love Mexican food, and lately, I have been trying more dishes that include eggs. I cooked the meat low and slow, and it turned out so flavorful, tender, and delicious. Cooking the beef in the oven isn’t ideal for the summer, but using the low temperature of 300 degrees made it so my kitchen didn’t get overheated at all. I loved this Mexican breakfast recipe, and it paired nicely with homemade refried beans and some salsa.
Eggs Barbacoa
Beef Barbacoa:
- 1½ lbs of boneless lean chuck steak, trimmed
- Sea salt and freshly cracked pepper, to taste
- Coriander, to taste
- Cumin, to taste
- Chile powder, to taste
- Garlic powder, to taste
- Oregano, to taste
- A handful of cilantro, chopped
- 2 cloves of garlic
- ½ Anaheim pepper, seeded
- 1 cup of water
Other Ingredients:
- Refried beans
- 4 corn tortillas
- 4 eggs
- Cotija cheese, crumbled
- Green onions, diced
- Cilantro, chopped
- Salsa
How to Make Eggs Barbacoa
Preheat the oven to 300 degrees.
Prepare the beef barbacoa by seasoning the chuck steak evenly with all of the spices, to taste, on both sides of the beef.
Heat a large Dutch oven over medium-high heat and coat with olive oil cooking spray.
Once HOT, sear the meat on both sides for 1-2 minutes.
Add the water to the Dutch oven along with the cilantro, Anaheim pepper, and garlic.
Cover with a lid and place it in the oven to cook for 3 hours or until the meat shreds easily (make sure you check every hour or so to make sure you have liquid in the pan; if it gets low, add more water).
Remove the Dutch oven from the oven, shred the meat, and let it sit in the juices. Set aside.
Poach the eggs by adding water to a small saucepan, filling it two-thirds full; bring to a boil. Reduce heat to simmer.
Coat 4 poaching cups (or ramekins) with olive oil cooking spray, then place in the simmering water.
Break 1 egg into each cup, season with sea salt and freshly cracked pepper to taste, then cover the pan with a lid and cook for 6-8 minutes or until the whites are firm but the yolk is soft.
Meanwhile, warm the refried beans in a small saucepan.
Heat the corn tortillas in a hot skillet for 30-45 seconds on each side.
To serve, place the tortillas on the serving plate, then spread with refried beans and add some barbacoa beef. Top with poached egg, cotija cheese, cilantro, and green onions.
Serve with salsa on the side. Enjoy.
Ingredients
Beef Barbacoa:
- 1½ lbs of boneless lean chuck steak trimmed
- Sea salt and freshly cracked pepper to taste
- Coriander to taste
- Cumin to taste
- Chile powder to taste
- Garlic powder to taste
- Oregano to taste
- A handful of cilantro chopped
- 2 cloves of garlic
- ½ Anaheim pepper seeded
- 1 cup of water
Other Ingredients:
- Refried beans
- 4 corn tortillas
- 4 eggs
- Cotija cheese crumbled
- Green onions diced
- Cilantro chopped
- Salsa
Instructions
- Preheat the oven to 300 degrees.
- Prepare the beef barbacoa by seasoning the chuck steak evenly with all of the spices, to taste, on both sides of the beef.
- Heat a large Dutch oven over medium-high heat and coat with olive oil cooking spray.
- Once HOT, sear the meat on both sides for 1-2 minutes.
- Add the water to the Dutch oven along with the cilantro, Anaheim pepper, and garlic.
- Cover with a lid and place it in the oven to cook for 3 hours or until the meat shreds easily (make sure you check every hour or so to make sure you have liquid in the pan; if it gets low, add more water).
- Remove the Dutch oven from the oven, shred the meat, and let it sit in the juices. Set aside.
- Poach the eggs by adding water to a small saucepan, filling it two-thirds full; bring to a boil. Reduce heat to simmer.
- Coat 4 poaching cups (or ramekins) with olive oil cooking spray, then place in the simmering water.
- Break 1 egg into each cup, season with sea salt and freshly cracked pepper to taste, then cover the pan with a lid and cook for 6-8 minutes or until the whites are firm but the yolk is soft.
- Meanwhile, warm the refried beans in a small saucepan.
- Heat the corn tortillas in a hot skillet for 30-45 seconds on each side.
- To serve, place the tortillas on the serving plate, then spread with refried beans and add some barbacoa beef. Top with poached egg, cotija cheese, cilantro, and green onions.
- Serve with salsa on the side. Enjoy.
I went to Cafe Pasquale's for breakfast every years ago and had this very meal. Don't tell them but your presentation looks even better than what I got at the restaurant.